No Boil Cheddar Mac & Cheese
This creamy baked mac & cheese recipe is an everyday family favorite. It's a classic mac & cheese made with only 10 minutes of hands-on prep. Just stir Campbell's Condensed Cheddar Cheese Soup, milk, shredded cheddar cheese and uncooked elbow macaroni in a baking dish, cover and bake! Right out of the oven, you've got perfect creamy, cheesy comfort food. If you've ever wondered how to make a delicious mac & cheese without boiling pasta separately, this recipe is for you!
Ingredient
- 2 cans (10.5 ounces each) Condensed Cheddar Cheese Soup
- 3 cups reduced fat (2%) milk
- 8 ounces uncooked elbow macaroni (about 2 cups)
- 1 1/2 cups shredded Cheddar cheese (about 6 ounces)
- 1/2 teaspoon cracked black pepper
- 1/2 cup plain panko
- 2 tablespoons butter, melted
Direction
- Heat the oven to 350°F. Spoon the soup into a 13x9x2-inch baking dish. Gradually whisk in the milk. Stir in the uncooked elbows, the cheese and pepper. Cover the baking dish tightly with foil.
- Bake, on the middle oven rack, for 50 minutes or until the elbows are tender. Uncover and stir well. Increase the oven temperature to 400°F. Mix the panko and butter in a small bowl. Sprinkle the panko mixture on top.
- Bake, on the upper oven rack, for 5 minutes or until the panko mixture is golden brown. Let stand for 5 minutes before serving.
